This pecan pie is the one I pull out when holidays roll around, and I want something that feels classic but still special.
It’s inspired by the famous Houston bakery version, but made right at home with simple ingredients and a little patience.
The filling is rich and glossy, the pecans are deeply toasted, and the crust bakes up crisp and buttery. It’s the kind of pie that disappears fast once it hits the table.
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- Cuisine: Southern / Texas
- Prep Time: about 30 minutes
- Cook Time: about 55 minutes
- Servings: 8–10 slices
Why This Pecan Pie Is So Special
What I love most about this pie is how balanced it feels. It’s sweet, but not overwhelming. Rich, but not heavy.
Every step adds something meaningful, from browning the butter to letting the pie cool completely before slicing.
It tastes intentional, like someone really took their time, and that’s what makes it feel holiday-worthy to me.
Pecan Pie vs Regular Versions
Not all pecan pies are created equal, and this one leans into deeper flavors instead of just sweetness.
Toasted Pecans
Toasting the pecans first brings out their natural oils and gives the pie a warmer, nuttier flavor. It only takes a few minutes, but the difference is noticeable.
Brown Butter Filling
Instead of plain melted butter, this recipe uses browned butter. Those toasted milk solids add a subtle caramel note that makes the filling taste richer and more complex.
Smooth Texture
The filling sets nicely around the edges while staying soft in the center. There’s no graininess and no runny syrup, just a clean slice every time.
Balanced Sweetness
Some pecan pies can be overly sweet, but this one hits a better middle ground. Salt and butter help keep the flavors in check.
Cozy, Homemade Feel
This pie tastes like something baked in a real kitchen, not something overly processed.
It’s comforting and familiar in the best way.
Ingredients
It is said that the ingredients matter; if the ingredients are proper, the food becomes delicious.
Pie Crust
| Amount | Ingredient | Notes |
|---|---|---|
| 1¼ cups | All-purpose flour | Spoon and level |
| ½ tsp | Salt | Fine salt preferred |
| 1½ tsp | Granulated sugar | Light sweetness |
| ½ cup | Unsalted butter, cold | Grated or diced |
| 4–6 Tbsp | Ice water | Add gradually |
Pecans
| Amount | Ingredient | Notes |
|---|---|---|
| 1½ cups | Pecan halves, chopped | Toasted |
| optional | Whole pecans | For topping |
Brown Butter
| Amount | Ingredient | Notes |
|---|---|---|
| 4 Tbsp | Unsalted butter | Brown until golden |
| ~1 Tbsp | Water | Added back for volume |
Filling
| Amount | Ingredient | Notes |
|---|---|---|
| 1 cup | Light corn syrup | Smooth texture |
| ¾ cup | Granulated sugar | Dissolves well |
| 3 large | Eggs | Room temperature |
| ¼ cup | Browned butter | Include browned bits |
| 2 tsp | Vanilla extract | Pure preferred |
| ¾ tsp | Salt | Balances sweetness |
Kitchen Equipment
| Amount | Equipment | Notes |
|---|---|---|
| 1 | 9-inch pie dish | Glass or ceramic |
| 1 | Rolling pin | Lightly floured |
| 1 | Baking sheet | For stability |
| 1 | Skillet | Light-colored |
| 3 | Mixing bowls | Various sizes |
| 1 | Whisk | For filling |
| 1 | Measuring set | Cups or scale |
| optional | Thermometer | Helpful for doneness |
How to Make It
Step 1
I start by spreading the pecans on a baking sheet and toasting them at 350°F for about 5 to 8 minutes, just until fragrant. I let them cool completely before chopping.
Step 2
I whisk together the flour, salt, and sugar for the crust so everything is evenly mixed.
Step 3
I add the cold butter and gently work it into the flour until small pieces are scattered throughout.
Step 4
I slowly add ice water just until the dough comes together. I shape it into a disc, wrap it, and chill for 20 minutes.
Step 5
Once the pecans are cool, I chop and measure them so the filling stays balanced.
Step 6
I brown the butter over medium heat, watching closely until golden bits form. I pour it into a measuring cup and add a little water to bring it to ¼ cup.
Step 7
I roll out the chilled dough, fit it into the pie dish, crimp the edges, and freeze it for at least 30 minutes.
Step 8
I preheat the oven to 400°F and whisk together the corn syrup, sugar, and eggs until smooth.
Step 9
I add the browned butter, vanilla, and salt, whisking until glossy and well combined.
Step 10
I scatter the chopped pecans into the frozen crust and slowly pour the filling over them.
Step 11
I bake the pie for 10 minutes at 400°F, then lower the temperature to 350°F and continue baking for 30 to 35 minutes.
Step 12
I check for doneness. The center should jiggle slightly and reach about 200°F. I let the pie cool for several hours before slicing.
Recipe Tips
I never skip toasting the pecans or freezing the crust. Letting the pie cool fully makes a big difference in texture, even though waiting can be tough.
Common Mistakes to Avoid
Overworking the dough, rushing the cooling time, or skipping the brown butter step can all affect the final result. Taking your time really pays off here.
What to Serve With It
This pie pairs perfectly with vanilla ice cream or lightly sweetened whipped cream. Sometimes I add a drizzle of caramel, but it’s great on its own, too.
Storage
You can keep the pie at room temperature for one day, refrigerate it for up to five days, or freeze individual slices for later. I reheat gently so the filling stays soft.
Goode Company–Style Pecan Pie Recipe
Ingredients
Equipment
Method
- I spread the pecans on a baking sheet and toast them at 350°F for 5–8 minutes until fragrant. I let them cool, then chop and measure.
- I whisk together the flour, salt, and sugar for the crust in a medium bowl.
- I add the cold butter and gently toss it into the flour until small pieces form throughout.
- I add ice water a little at a time until the dough just comes together. I shape it into a disc, wrap it, and chill for 20 minutes.
- I brown the butter over medium heat until golden bits appear, then pour it into a measuring cup and add water to reach ¼ cup total.
- I roll out the dough, place it in a 9-inch pie dish, crimp the edges, and freeze the crust for 30–45 minutes.
- I preheat the oven to 400°F and whisk together the corn syrup, sugar, and eggs until smooth.
- I whisk in the browned butter, vanilla, and salt until the filling looks glossy.
- I scatter the chopped pecans into the frozen crust and slowly pour the filling over them.
- I bake the pie at 400°F for 10 minutes, then lower the heat to 350°F and bake another 30–35 minutes.
- I check doneness. The center should jiggle slightly and reach about 200°F.
- I let the pie cool for 3–4 hours before slicing so the filling sets properly.
Notes
FAQs:-
Can I make this pecan pie ahead of time?
Yes, you can bake it one day in advance. It actually slices better after resting overnight.
Why is my pecan pie runny in the middle?
It usually means the pie didn’t bake long enough or didn’t reach the proper internal temperature.
Do I need to toast the pecans first?
Toasting isn’t required, but it adds much better flavor and makes the pie taste richer.
Can I substitute corn syrup for pecan pie?
You can use maple syrup or golden syrup, but the texture will be slightly firmer and less glossy.
How long does pecan pie stay fresh?
It keeps for one day at room temperature, up to five days in the fridge, or two months in the freezer.
Conclusion:-
This pecan pie is one of those desserts that never goes out of style. It’s rich, comforting, and perfect for sharing with people you care about.
I’ve made it many times, and it still feels special every single time I pull it out of the oven.
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